Swahili Chicken (Kuku Siki) Recipe

Name: Swahili Chicken (Kuku Siki)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg chicken piece; 1 onion; 0.75 (375 ml) can coconut milk; 1 cup coconut vinegar; 2 tomatoes (or 1 can tomatoes); 1 teaspoon ground cinnamon; 2 teaspoons turmeric; 2 teaspoons salt; 2 teaspoons black pepper; oil

Servings: persons

1 kg chicken piece
1 onion
0.75 (375 ml) can coconut milk
1 cup coconut vinegar
2 tomatoes (or 1 can tomatoes)
1 teaspoon ground cinnamon
2 teaspoons turmeric
2 teaspoons salt
2 teaspoons black pepper
oil

1
Remove skin from chicken. Coarsely dice onion. Add oil to a large stock pot or pan and sweat the onion slightly then add dry spices and stir. Add the chicken and brown lightly. Reduce the heat and add the liquid and the tomatoes. Simmer until the chicken is cooked through, about 20 minutes or so. Serve with rice cooked with water and remaining 1/4 of the can of coconut milk.
2
Coconut Vinegar Substitute.
3
- 1/3 cup cider vinegar.
4
- 1/3 cup sherry.
5
- 1/3 cup rice wine vinegar.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 kg chicken piece, 1 onion, 0.75 (375 ml) can coconut milk, 1 cup coconut vinegar, and more.

Yes, Swahili Chicken (Kuku Siki) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swahili Chicken (Kuku Siki)

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